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Thanksgiving Recipes

Each year Donor Relations and Stewardship works with students in the Margaret Ritchie School of Family and Consumer Sciences to create Thanksgiving appropriate recipes to share with alumni, donors and friends.

These recipes were developed by students in Family Consumer Sciences 385, using the Quantity Food Production and Equipment Lab. During this course students learn and practice principles of quantity food production including recipe development and evaluation. The course contributes to the supervised practice experience for students in the Coordinated Program in Dietetics. For the Thanksgiving project, students were asked to create an individual recipe that reflected both the spirit of the season and Vandal pride. Students were then divided into groups and perfected one of the individual recipes. The recipes can be found here. The student whose name is listed first in the four group recipes is the person who originally created that recipe.

We hope you enjoy these recipes and make them part of your holiday table.

2015 Thanksgiving Recipes

This apple and pear tart with spiced orange glaze captures the essence of what fall tastes like in Idaho. Layers of fresh, locally grown apples and pears have been thinly sliced and placed within a warm delicate bed of phyllo dough and covered in a mouthwatering glaze made from a unique combination of persimmons, pears, freshly squeezed orange juice and your favorite fall spices; cinnamon, nutmeg, ginger and cloves. The fruit naturally sweeten the tart (with only a whisper of added sugar), while the array of fall spices boldly compliment and bring out the bright flavors of the fruit. This is a tart you can serve with Vandal pride at your next holiday feast, knowing you are serving your guests a healthy and delicious little slice of Idaho.

By Annette Anderson & Rayshal Spalding

  • Yield: 12 portions  
  • Portion: 2 ½ inch slice
  • Oven: 350 degrees
  • Bake: 30-40 minutes


  • 2 large oranges, juiced; approx. 1 cup
  • 1 cup water
  • 2 persimmons; cored, peeled, diced
  • 1 red pear; cored peeled, diced
  • 1 Tbsp. orange zest
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 Tbsp. fresh ginger; peeled & minced


  • 4-6 sheets of Phyllo dough
  • 1 tsp. olive oil
  • 2 granny smith apples; cored, thinly sliced
  • 2 red pears; cored, thinly sliced
  • 2 Tbsp. pecans, finely chopped
  • 1 tsp. cinnamon-sugar mixture (1 tsp sugar, ¼ tsp cinnamon; dash of nutmeg & cloves, if desired)


Preheat oven to 350 F

For Glaze: Place all glaze ingredients in a medium saucepan and bring to a boil.  Reduce heat, cover and simmer, stirring occasionally until pears and persimmons are soft, approximately 1 hour. Remove from heat, puree in food processor until smooth.  Set aside. (Makes approximately 2 cups of glaze.) 

For Tart: Wash, core and thinly slice apples and pears. Set aside. With a pastry brush, lightly oil the bottom and sides of a pie pan or tart pan with olive oil or spray liberally with non-stick cooking spray. Carefully separate phyllo sheets (1 or 2 at a time) and line pan, lightly brush with olive oil, and place another layer of phyllo.  Repeat until there are 4-6 layers. Fan out a layer of apples along the bottom of the pan, add ¼ c of glaze and evenly distribute over the apples with a spatula.  Fan out a layer of pears, add glaze, and repeat until there are 4-5 layers of alternating fruit. Cut excess phyllo off with kitchen shears, leaving an approximate 1 to 2-inch lip and tuck under the edge of the remaining phyllo. Brush with olive oil.  Sprinkle the whole tart with cinnamon-sugar mixture. Top with pecans. Using aluminum foil, cover the edges of the tart.  Bake for 20 minutes.  Remove foil, bake for an additional 10 minutes or until fruit is tender.  Remove from the oven, cool.  Serve while warm.

Nutrition Facts (1 serving): Cal-110, Fat-2g, Sat Fat-0g, Prot-1g, Carb-2g, Fiber-4g, Sodium-40mg

Glistening with black and golden colors, this “Healthy Holiday’ treat is the perfect not-too-sweet dessert to display Vandal pride this fall season.  Golden apples are baked to bubbly perfection in a brown sugar and cinnamon glaze, then covered in a layer of spice cake. The oat and garbanzo flour cake contains sweet potatoes, which adds a hint of savory that is balanced by the sweetness of the raisins and apples. Once out of the oven, the cake is flipped, allowing the fruit glaze to trickle down into the cake.  Cholesterol free, dairy free and gluten free, this heart-healthy recipe provides an ample source of fiber, Vitamin A, Vitamin E and Iron. 


  • ½ c Raisins
  • 1/3 c Brown Sugar
  • 1 tsp Ground Cinnamon
  • 3 Sweet Apples, medium, cored and peeled
  • 4 ½ tsp Ground Flax Seed
  • 2 Tbsp Water
  • ¼ c + 2 Tbsp Sweet Potato Puree
  • 2 Tbsp Mashed Ripe Banana
  • 2bsp Maple or Agave Syrup
  • 2 Tbsp Olive Oil
  • ¼ c + 1 Tbsp Brown Sugar, Packed
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Ginger
  • 1/8 tsp  Ground Cloves
  • ¼ c Water
  • ¼ c + ½ Tbsp Gluten Free Rolled Oats
  • ¼ c + ½ Tbsp Almond Meal
  • ½ c + 2 Tbsp Gluten Free All Purpose Flour

Preheat oven 350 degrees. Lightly grease a 9 inch cake pan.  Mix 1 tsp cinnamon powder into 1/3 c brown sugar.  Sprinkle half of the raisins and half of the cinnamon sugar mixture in the bottom of the pan.

Thinly slice apples and lay flat in the pan, starting from the outside and working inward. Each apple should yield about 16-24 slices. Once all apple slices have been placed, sprinkle remaining raisins and cinnamon sugar on top. Bake for 15 minutes.

While apples are baking, mix flax meal and 2 Tbsp water in a large bowl.

Add sweet potato puree, banana, syrup, and olive oil and whisk ingredients together.

Add brown sugar, applesauce, baking soda, salt, and remaining spices to the mixture. Whisk well.

Add oats, almond meal, and flour. Mix until all ingredients are moistened.

Pour batter over apples in pan. Spread evenly, ensuring batter covers the apples.  Bake for 40-47 minutes, until a knife inserted comes out cleanly.

Remove pan from oven and let sit for an additional 20 minutes.

Place a serving dish upside down over the cake pan and flip the cake over to remove.  Scoop any remaining topping back onto cake.  Let cool completely before serving.

Serves 8

Calories: 267; Protein: 4.3 g; Carbohydrate: 36.8 g; Fat: 7 g; Sat. Fat: .75g; Fiber: 5 g; Sodium: 252 g; Vitamin A: 53 mcg (7.5% RDA); Vitamin E: 1.15 mg (7.7% RDA); Iron: 1.73 mg (9.6% RDA)

The various colors used in our dish are representative of the diversity within our campus. The recipe that we have developed was created with these diverse populations in mind. Each of our ingredients represents different cuisines from African to South American. This recipe is a great starter or appetizer to serve at thanksgiving, because of its vibrant colors and classical holiday flavors. The dressing that was used contains ground cloves, nutmeg, and cinnamon mixed with a freshly squeezed orange. The dressing mimics the flavors of a spiced cider that is served at this time of year. The use of yams in the recipe incorporates a spin off traditional candied yams. We hope that you and your family enjoy this healthy alternative during your thanksgiving celebration.

By Katrina Ely and Brooke Garcia

  • Yield: 5
  • Portion: 1 heaping cup
  • Oven: 350⁰F
  • Bake: 15 minutes


  • 1 cup uncooked quinoa, cook separately
  • 10 Brussels sprouts
  • 1 small yam
  • 1/8 tsp salt
  • 1/3 cup chopped pecans
  • 1/3 cup + 1 Tbsp. dried craisins
  • 1 Naval orange, chopped


  • 1 Naval orange, juiced
  • 2 tsp brown sugar
  • 1/8 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves


Preheat oven to 350⁰F and start cooking quinoa separately.

Cut ends off of Brussels sprouts and then quarter.

Chop the yam into ¼ inch disks, then quarter.

Grease baking sheet with nonstick cooking spray and spread Brussels sprouts and yams flat on the pan.

Bake Brussels sprouts and yam for 15 minutes or until the yams are tender.

Let quinoa cool for 5 minutes in large mixing bowl. Add yams and Brussels sprouts after they have cooled 5 minutes.

Chop orange into bite sized pieces and mix with dried craisins and pecans in a separate bowel.

Juice orange in a small bowl, add spices and brown sugar. Taste the dressing and add more spice depending on preference.

Add dried craisins, pecan, and orange chunks mixture to quinoa and mix ingredients carefully.

Pour dressing over quinoa mixture, mix, and serve.

Nutrition Facts: Calories 301; Total Fat 8g; Cholesterol 0 mg; Sodium 88mg; Carbohydrates 19%; Dietary Fiber 7g; Protein 8g; Vitamin A 71%; Vitamin C 90%; Iron 15%; Calcium 7%

Thanksgiving is a time to bring families together and share yummy food, but sometimes new or different foods like traditional stuffing or casserole recipes may send little ones running for the hills! Before you reach in agony for that blue box in the cupboard, let Joe Vandal tell you the secret of his hidden treasure! But what is Joe Vandal’s hidden treasure? Butternut squash! Pureed butternut squash lends this macaroni and cheese its vibrant gold color and adds to the buttery mouthfeel, all the while keeping fat and calories low! Fall is the perfect time to utilize this colorful and nutritious veggie, and when combined with macaroni and a homemade cheese sauce tiny tummies will never be able to tell that this casserole is secretly healthy! One bite of this velvety macaroni and cheese will ensure your taste buds are begging for more. Its luxuriously creamy texture and decadent rich taste are sure to make it a hit at the adult table as well as the kids’ table! Your guests will never guess that this seemingly sinful dish is actually full of fiber and contains a third of your daily calcium and vitamin A needs.

By: Megan Johnson, Sara Tikker and Annie McGee
  • Oven: 375
  • Cook time: 15 minutes
  • Yield: 9 servings


  • 1 ½ cups cooked whole wheat macaroni noodles
  • ¾ lb shredded cheddar cheese
  • 1 T. butter
  • 1 T. flour
  • ½ cup fat free milk
  • 3 T. cream
  • ½ large butternut squash, steamed
  • ½ medium white onion, diced and browned
  • ½ cup bread crumbs (preferably whole wheat)

Preheat the oven to 375 degrees Fahrenheit. Take the steamed butternut squash and cut it into chunks, removing the exterior peel. Place squash chunks in a blender or food processor. Process until squash is smooth and has no lumps, it should come out to about ¾ of a cup. Next mix 1 T. butter and 1 T. all-purpose flower in a non-stick pan over low heat (2-3 setting out of 10). Once melted begin adding in milk and cream one tablespoon at a time, mixing vigorously to incorporate milk with pasty flour/ butter mixture. Continue to add in milk and cream slowly until all the milk and cream have been added. Add in cheese 1/2 c. at a time (make sure the cheese is fully melted before adding more), continuing to add until all cheese is melted. At this point the sauce should be thick but not lumpy. Add in blended squash and onions and mix until fully combined. Grease an 8x8 pan and spread macaroni noodles across the bottom in an even layer. Pour the cheese sauce across the top of the noodles and top with breadcrumbs. Bake for 15 minutes, or until top is golden brown and cheese is bubbly. Allow to cool for about 15 minutes before serving.

Nutrition facts:

Calories: 274 Calcium: 32% of RDA Carbohydrates: 20g Vitamin A: 32% of RDA Protein: 14g Fat: 16g Saturated fat: 10g Fiber: 2g Sodium: 283mg

The Palouse Pulse Soup stars lentils, which are grown on the Palouse and are recognized as being the highest quality lentils in the United States. The Palouse is vandal home turf, and having access to locally grown ingredients is something Vandals take pride in.

The Palouse Pulse Soup is savory and the bright colors are pleasing to the eye and provided by the carrots, spinach, and tomatoes. One serving provides 15 g of protein and 6.9 g of dietary fiber. It is also high in vitamins A, C, B1, B3, folate, and iron.

It is wholesome, it is healthy, and it is homegrown. This Thanksgiving, enjoy the Palouse Pulse Soup with family and friends, and don’t forget the lentils.

By Samantha Worden and Jenna Ellis

  • Yield: 6 portions
  • Portion size: 1 cup
  • Stovetop Preparation


  • 1 tbsp extra virgin olive oil
  • 2 small white onions, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp salt, plus more to taste
  • 1½ tsp Italian seasoning
  • 2 bay leaves
  • 1 cup trimmed and chopped green beans (frozen)
  • 4 cups vegetable broth (low sodium)
  • 2 cup water
  • 2 tbsp tomato paste
  • 1-15oz canned diced tomatoes (not drained)
  • 1 medium potato, cubed
  • 1 cup lentils
  • 2 cups spinach
  • 1 tbsp balsamic vinegar


Heat oil over medium heat in a large pot or dutch oven.

Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.

Add garlic and sauté for another 2 minutes. Stir in the salt, Italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

Nutrition Information:

  • Calories: 395 kcal
  • Fat: 4.3
  • Saturated Fat: 0.84 g
  • Protein: 15 g
  • Carbohydrates: 75 g
  • Dietary Fiber: 6.9 g
  • Sodium: 1,0259 mg
  • Vitamin A: 35% DV
  • Vitamin C: 27% DV
  • Folate: 48% DV
  • Iron: 32% DV
  • Vitamin B1: 43.6%
  • Vitamin B3: 36.6%
  • Grains: 1/3 My Plate Recommendation
  • Vegetables: ½ My Plate Recommendation

Inspired by the University of Idaho's fall colors, which surround its beautiful campus, this “Vandal Pumpkin Tart” is perfect to celebrate the season. It is easy to make and even easier to enjoy guilt free. All of its warm and sweet flavors come from whole foods. That's right no added sugar or fat! This dessert can be served as a healthier choice for everyone at the table this Thanksgiving.

By: Bernadette Berrier, Jordan Rosales

  • Yield: 8 tarts
  • Oven: 350°
  • Bake: 30 minutes


Pumpkin Tart Crust

  • 2 cup Medjool dates, pitted
  • 1 cup pecans

Pumpkin Tart Filling

  • 2 cup pumpkin puree
  • 2 cup Medjool dates, pitted, chopped
  • ¼ cup non-fat evaporated milk
  • 2 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 8 tbsp cranberries (garnish)


Blend dates and pecans for crust in food processor. Divide crust into eight small serving dishes and mold to bottom of dish. Place crusts in the freezer while you prepare the pumpkin filling. Blend the pumpkin puree, chopped dates, milk, vanilla, and spices in a blender until well blended. Remove crusts from the freezer and scoop pumpkin filling on top of each crust, dividing evenly. Place pumpkin tarts in the oven at 350°F for thirty minutes. Remove from oven. Let cool ten to fifteen minutes, garnish with cranberries and serve.

Nutrition Facts:

  • Serving Size: 1 tart
  • Calories: 217
  • Fat: 5 g
  • Saturated Fat: 0 g
  • Protein: 3 g
  • Carbohydrates: 37 g
  • Fiber: 7 g
  • Sodium: 13 mg

Protein-Packed Fusion of Quinoa, Fresh Green Beans and Roasted Almonds

Compliment this year’s Thanksgiving dinner with our protein-packed, savory fusion of quinoa, fresh green beans, and roasted almonds. This delicious and healthy side dish combines traditional holiday green beans with a twist! Oven-roasted almonds mixed with Parmesan cheese, lemon zest, and olive oil creates a full-bodied flavor.  Delicate quinoa grains are toasted and cooked with garlic and onions, supplying essential amino acids. The almonds and quinoa combo provides 7 g of protein per serving, for extra protein power. The dish comes together by tossing the grains with the almond blend, tender cooked green beans, and fresh parsley leaves. A sprinkling of golden raisons on top adds sweetness to this flavor fusion and represents Idaho gold, completing a protein-filled, heart-healthy addition to your meal. The strength in our Vandal Power dish enriches the body, just as the strength of the University of Idaho’s community enriches our lives.

By Ellison Schultz and Jennie Davis

  • Yield: 8 portions 
  • Portion: 3/4 cup
  • Oven: 350° 
  • Cooking:  30 minutes


Roasted Almond Blend

  • 1/2 cup unsalted roasted almonds,* coarsely chopped
  • 3 tablespoons finely grated Parmesan cheese
  • 1 small garlic clove, minced
  • 1 loosely-packed cup flat-leaf parsley leaves, coarsely chopped
  • 1 tablespoon lemon zest, approximately 2 lemons
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil

*To roast almonds, preheat the over to 350°. Spread almonds on a baking sheet in a single layer and roast in a hot oven for 8-10 minutes, or until fragrant. Remove from oven and transfer to a plate to cool.

Quinoa and Dressing

  • 1/2 cup quinoa, dry (yields approx. 2 cups cooked)
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon extra-virgin olive oil, plus 2 tablespoons for dressing
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt and pinch of freshly ground pepper

Green Beans

  • 1½ pounds fresh green beans, washed, trimmed, and cut crosswise into 3-inch pieces
  • ¼ cup golden raisins (optional)


In small bowl, combine chopped almonds, Parmesan, garlic, parsley, lemon zest, and salt. Stir in lemon juice, oil, and adjust seasonings to taste. Set aside.

Boil 2 cups water. In a separate medium saucepan, heat ½ teaspoon olive oil over medium-high heat. Add onion and garlic, 1/8 teaspoon salt, and a pinch of pepper. Cook, stirring, until  the onions and garlic are translucent, about 3 minutes. Stir in quinoa and cook for 1 additional minute. Add 2 cups hot water, and bring quinoa to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 15 minutes. Remove from, but keep covered and allow to steam for 10 additional minutes.  Fluff with fork and set aside to allow quinoa to cool completely, about 25 minutes.

In a separate small bowl, whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/8 teaspoon salt and a pinch of pepper. Pour over cooled quinoa and toss until all dressing is well distributed.

While quinoa is cooling, bring a large pot of water to boil. Cook green beans in boiling water until crisp but tender, about 3 to 4 minutes. Plunge into icy cold water to fully cool. Drain and pat dry.

Toss cooked green beans with roasted almond blend. Add to quinoa and toss again.

Turn out into a serving bowl, sprinkle with golden raisins if desired, and enjoy!

Nutrition Information (per ¾ cup serving):

  • 211 Kcal
  • 7 g Protein
  • 11 g Fat
  • 1 g Saturated Fat
  • 8 g Monounsaturated Fat
  • 2 g Polyunsaturated Fat
  • 22 g Carbohydrate
  • 5 g Fiber
  • 5 g Sugar
  • 117 mg Sodium
  • 25 mg Vitamin C

Just like the Idaho Vandals, this Thanksgiving side dish is bright, colorful, and packed with a punch!  This dish is flavorful with a little bit of sweet and a little bit of spicy.  It’s full of vitamins and minerals, and incorporates all of the Holiday side dishes into one.  It’s healthy and delicious on its own, while the flavors are perfectly enhanced with ham, turkey gravy, stuffing, and everything else that the Thanksgiving Holiday brings.  Eat, enjoy, and go Vandals!

By Lauren Keeney and Wes Bauer

  • Yield: 12 servings
  • Portion: ¼ c fries and 1/2 c kale
  • Stove: Medium, Medium – high
  • Oven: 450°F
  • Bake: 20 min


Baked Cinnamon Sweet Potato Fries

  • 1 Large sweet potato, julienned
  • 1 head Fresh garlic cloves, peeled
  • 2 tsp Extra virgin olive oil
  • ¼ tsp Salt
  • ¼  tsp Black pepper
  • ½  tsp Cinnamon

Cranberry Kale

  • 1 ½ Tbsp Extra virgin olive oil
  • ½  c Sweet onion, chopped
  • ¼ c Dried cranberries, chopped
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • 2 bundles Fresh kale, torn into large chunks (stems removed


Baked Cinnamon Sweet Potato Fries: Preheat oven to 450° F.  Peel and julienne sweet potato. Toss sweet potato and garlic cloves with oil, salt, pepper, and cinnamon. Spread potatoes & cloves out evenly on a lightly oiled baking sheet. Bake on upper 2/3s of oven until brown and tender, turning once, about 20 minutes total.

Cranberry Kale: Heat olive oil in a large skillet over medium-high heat. Sauté onions, add cranberries, salt & pepper. Cook for about 1 minute, add kale, & stir all ingredients together. Cook until the kale is wilted but still crisp. It won’t take long at all! Add remaining salt & pepper, add additional olive oil if needed. Stir and cook for another minute.

To Combine: Serve warm under a bed of baked cinnamon sweet potato fries.

Nutrition Facts: Calories 101; Fat 4g; Protein 3g; Carbohydrates 15g; Fiber 3g; Sodium 164mg

High in vitamins A, B₆, & C, calcium, iron, manganese, potassium, & loaded with Omega-6!

The Vandal Veggie Bite is a low fat version of a savory appetizer, perfect for any occasion. This recipe is fast and easy, utilizing everyday ingredients. The simplicity of this recipe is possible for anyone. It provides a great starter for the holidays because it is attractive, delicious, and sure to be a crowd pleaser for any occasion.

By Kally Fish and Nathaly Suarez

  • Yield: 12 servings
  • Portion: Bite size
  • Oven: 350°F       
  • Bake: 10-12 minutes


  • 4 large, firm tomatoes
  • 1 can of asparagus spears
  • ½ cup shredded mozzarella
  • ½ cup shredded cheddar
  • ¼ cup low-fat mayonnaise
  • ¼ cup 1/3 less-fat cream cheese
  • 1 teaspoon onions

Directions: Preheat oven to 350°F. Coat a 9x9 baking pan with nonstick spray.Mix mozzarella, cheddar, cream cheese and mayonnaise in medium-sized bowl. Finely chop onions and add to cheese mixture.Slice each tomato into 3 thick, even slices. Drain canned asparagus and cut spears in half.Line tomato slices along baking pan. Add two pieces of asparagus to each tomato, and then top it off with a tablespoon of the cheese mixture. Bake for 10-12 minutes, or until cheese is melted. Serve warm.

Nutrition Facts: Calories 65; Total Fat 4g; Cholesterol 10.25mg; Sodium 136mg; Carbohydrates 1.5%; Dietary Fiber 1g; Protein 4g; Vitamin A 7%; Vitamin C 12%; Calcium 10%

This vegan stuffing creation is a great plant- based edition to a typically animal- product based Thanksgiving holiday. The aromatic components of rosemary, cinnamon, nutmeg, cloves and sage fills the air with smells of fall. We replaced white bread and corn bread with an enriched wheat bread for higher fiber and protein. We incorporated lentils as a way to introduce a tasty way to incorporate legumes into a nutritious meal. Almonds and walnuts add a bit of a crunchy texture and add a great source of healthy unsaturated and omega-3 fats. Cinnamon is the strongest component of the flavorful dish and just 1 tsp adds as many antioxidants as a ½ cup of blueberries. Olive oil was used instead of butter and moistens the dish while providing strong, savory flavor. We hope you enjoy.

  • Yield: 12 portions
  • Size: 1 cup
  • Oven temp: 350 F


  • 1 large loaf wholegrain bread cubed & set out to dry overnight (9 cups loosely packed)- we can get a loaf from Panhandle bread co. at Co-op or Roseaurs or use Ezekial break
  • 3/4 cup uncooked green lentils
  • 3 Tbsp olive oil or vegan butter (I used a mix of both)
  • 1/2 cup white onions, diced (local)
  • 3/4 cup celery, diced
  • salt & pepper
  • 3 - 3 1/2 cups vegetable broth (+ more for cooking lentils)
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped
  • Add….pine nuts, chopped walnuts, dried organic cranberries, local beets, additional spices (let me know anything you want to add!) some spices I was thinking about were nutmeg, cinnamon, cloves, and thyme)


  1. The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.
  2. The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.
  3. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
  4. Preheat oven to 350 degrees and line a 9x13 pan with foil or spray with nonstick spray. Also prepare flax egg and set aside.
  5. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.
  6. To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
  7. Transfer to the prepared pan and cover with foil. Bake at 350 for 45 minutes, then remove the top layer of foil so the top can brown. Increase heat to 400 degrees and bake for another 10-15 minutes, or until the top is well browned and crisp.

2014 Thanksgiving Recipes

Celebrate University of Idaho's 125th anniversary this holiday season with this simple to make chocolate peanut butter pie in the colors of Vandal gold and black! A quick and easy dessert your guests are sure to love, this recipe contrasts a sweet creamy layer of peanut butter ganache on top of dark bittersweet chocolate silk rounded out with a graham cracker crust. The result is a perfectly balanced experience that will please even the pickiest of palates.

- Emily Bartell and Angelina Ely

Yield: 16
Portion: 1/16 pie
Oven: 375° F
Bake: 7 minutes

Graham Cracker Crust**
  • 9 graham cracker sheets (1-1/2 cups), finely crumbled
  • 1/2 cup brown sugar
  • 6 Tbsp (3/4 stick) butter, melted

Chocolate Silk

  • 2 cups 70-85% cacao* chocolate pieces, divided
  • 2 eggs, divided
  • 1-1/2 cup milk, divided
  • 4 Tbsp sugar, divided
  • 2 dashes salt, divided

Peanut Butter Ganache
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 2 Tbsp vanilla
  • 2 cups powdered sugar
  • 2 Tbsp milk

Preheat oven to 375° F.

Mix all graham cracker crust ingredients together and firmly press into a 9 inch pie pan. Bake 7 minutes. Cool completely.

For the chocolate silk, two batches need to be made separately or the mixture will not set up. In a blender, combine 1 cup chocolate pieces, 1 egg, 2 tablespoons sugar, and dash of salt. Boil 3/4 cup milk and, when boiling, pour all at once into blender. Turn blender on high for exactly 1 minute. Pour chocolate mixture into graham cracker crust and place in refrigerator. While first batch of chocolate silk is cooling in the refrigerator, make the second batch by combining 1 cup chocolate pieces, 1 egg, 2 tablespoons sugar, and dash of salt in the blender. Boil 3/4 cup milk and, when boiling, pour all at once into blender. Turn blender on high for exactly 1 minute. Pour second batch of chocolate silk on top of previously made chocolate silk in graham cracker crust and cool in refrigerator for 2 hours or until set.

For the peanut butter ganache, combine peanut butter, cream cheese, and vanilla with a hand mixer. Add all of the milk and add the powdered sugar a little at a time until a semi-stiff consistency is reached. Spread peanut butter ganache over the top of the solidified chocolate silk in the graham cracker crust. Chill 2 hours.

*cacao content can be higher or lower depending on desired taste preferences
**pre-made graham cracker crust can be substituted

Our “Black and Gold Vandalized Autumn Cake with Silver and Gold icing topped with Idaho Gold Drizzle” is perfect to celebrate the 125th birthday/anniversary of the University of Idaho and to enjoy the Thanksgiving holiday. The cake is marbled or as we call it “Vandalized,” with pumpkin spice and chocolate. The pumpkin spice and chocolate complement each other, when you taste it you will be reminded of autumn. The colors of the cake represent Idaho gold and fresh fallen leaves for the pumpkin spice and black for the chocolate. The cake is iced with a silver butter cream, representing Vandal spirit. The inside layer is iced with an Idaho gold butter cream, representing Vandal pride and the colors of autumn. Idaho golden drizzle tops off the cake; you will taste the warmth of fall in the caramel and be reminded of Vandal history. This recipe is ideal for your Thanksgiving holiday dinner or party and celebrates 125 years of the University of Idaho. GO VANDALS and HAPPY THANKSGIVING!

- Tiffany Frieson and Stephanie Shuel

Yield: 8-12
Portion: 1/8 or 1/12 of the cake
Oven: 350° F
Bake: 25-35 minutes

Pumpkin Spice Cake (Idaho Gold Cake)
  • 1 cup granulated sugar
  • 1/2 can (15 ounces full can, use 7.5 ounces) solid-packed pure pumpkin
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cups all-purpose flour, plus extra for dusting baking pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Chocolate Cake (Black Cake)
  • 1 cup all-purpose flour, plus extra for dusting baking pans
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract

Butter Cream Icing (Silver and Idaho Gold Icing)
  • 1/2 cup softened margarine
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups of powdered sugar
  • 2 to 3 tablespoons of whole milk* (*whole milk makes for a richer, creamer frosting; however, 2% or fat-free milk can be used)

Caramel Glaze (Idaho Golden Drizzle)
  • 1/2 cup light brown sugar
  • 2 tablespoons butter
  • 1/4 cup half and half
  • 1/2 tablespoon vanilla extract
  • Pinch of salt

Pumpkin Spice Cake (Idaho Gold Cake)
1. Heat oven to 350 degrees F.
2. Grease and lightly flour the bottom only of one 9-inch cake pan.
3. In a large bowl, beat the sugar, pumpkin, oil, eggs, and vanilla extract.
4. In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, stir. Gradually add this mixture to the pumpkin mixture.
5. Mix together well.
6. Drop three large rounds of the pumpkin spice batter into the cake pan, do not have the rounds touch. Then in the area that does not have batter, drop three large rounds of chocolate cake batter. There should be one layer of batter.
7. Now drop three large rounds of the chocolate cake batter over the pumpkin spice batter and drop three large rounds of the pumpkin cake batter over the chocolate cake batter. Now there are two layers of batter.
8. For the third layer, you will drop rounds over the opposite batter again.
9. Using a butter knife swirl the batter making zig-zags. Do this all over the batter, as this marbles the cake. Note: you do not want to swirl the batter so much that is mixes all together.
10. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean.
11. Cool on a wire baking rack.
12. When cool, remove cake from the pan. Have the top of the cake face the plate; the bottom of the cake the flat side should be up. Place it on the dish you wish to serve the cake on.
13. Frost only the middle, using the Vandal gold icing, see butter cream icing.

Chocolate Cake (Black Cake)
1. Heat oven to 350 degrees F.
2. Grease and lightly flour the bottom only of one 9-inch cake pan.
3. In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda, and salt, stir.
4. In the same bowl add milk, vegetable oil, egg, and vanilla extract, mix on low for 3 minutes.
5. Drop three large rounds of the chocolate cake batter into the cake pan, do not have the rounds touch. Then in the area that does not have batter, drop three large rounds of pumpkin spice batter. There should be one layer of batter.
6. Now drop three large rounds of the pumpkin spice batter over the chocolate cake batter and drop three large rounds of the chocolate cake batter over the pumpkin cake batter. Now there are two layers of batter.
7. For the third layer, you will drop rounds over the opposite batter again.
8. Using a butter knife swirl the batter making zig-zags. Do this all over the batter, as this marbles the cake. Note: you do not want to swirl the batter so much that it mixes all together.
9. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean.
10. Cool on a wire baking rack.
11. When cool, remove cake from the pan. Place this cake onto of the cake layer that was iced above. This cake should have the round side facing up.
11. Frost the top and the sides of the cake, using the silver icing.

Butter Cream Icing (Silver and Idaho Gold Icing)
1. In a large bowl, cream the margarine.
2. In the same bowl add salt, vanilla extract, and 1 tablespoon milk.
3. Mix ingredients.
4. Slowly and gradually add the powdered sugar and mix.
5. Add remaining milk as needed and beat to achieve a smooth creamy consistency.
6. Divide the icing into two bowls.
7. In the first bowl, add one drop of black food coloring at a time and stir. Do this until the frosting is silver. This will make the silver icing for top and sides of the cake.
8. In the second bowl, add one drop of yellow food coloring at a time and stir. Do this until the frosting is Idaho gold. This will make the Idaho gold icing for the middle of the cake.

(Tips: Depending on the type of milk used, the amount of tablespoons will vary in order to achieve a smooth creamy consistency to spread easily. If frosting is too thick, thin with additional milk. If frosting is too thin, thicken with additional powdered sugar.)

Caramel Glaze (Idaho Golden Drizzle)
1. In medium saucepan, combine all ingredients, mix.
2. Using medium low heat, cook for about 8 minutes. While cooking, stir the mixture constantly.
3. Remove from heat.
4. Using a metal spoon, drizzle the caramel over the sliver butter cream icing on the cake.
5. You can serve the cake drizzle either warm or cooled on each piece.
6. Serve and enjoy the cake. Optional: sprinkle with silver and gold sprinkles.

Created by Josie Read and Ian Woods

Serves: 6

  • 3 Bosc Pears, Halved, Cored
  • 3 Tbsp. + 3 Tsp. Olive Oil
  • 1/2 C. Raw Almonds, Chopped
  • 1/2 C. Pecans, Chopped
  • 1/2 C. Pumpkin Seeds, Shelled
  • 3 Tbsp. Brown Sugar
  • 3 Tbsp. Oats
  • Pinch of Salt
  • 6 Oz. Cream Cheese
  • 4 Tsp. Butter
  • 3 Tbsp. Heavy Cream
  • 3 Tsp. Sugar
  • Caramel Drizzle  


Place oven racks on upper and lower decks of oven. Preheat to 375° F. Place pears on baking sheet, cored side up. Drizzle with 3 tsp. of olive oil, roast on upper rack for 20-30 minutes. Remove and let cool slightly.

In a bowl, toss almonds, pecans, pumpkin seeds, brown sugar, oats, salt and remaining 3 Tbsp. of olive oil in a bowl. Mix until evenly coated. Place mixture onto baking sheet and put on lower rack below pears for 10 minutes or until golden brown. Remove from oven and let cool.

Add cream cheese, sugar, butter, and heavy cream in medium bowl. Mix until smooth.

Fill pear with cream mixture, cover with granola topping, and drizzle caramel as desired.


Say goodbye to grandma’s old pecan pie that you sneakily slip under the dinner table to the dog when she looks away. Meet your new Thanksgiving pecan pie with a twist. These new and improved pecan bars are blanketed with a luscious cream layer providing a mouth feel that you’ll never forget. Soft on the bottom, crunchy in the middle, and velvety on top. To finish it all off for our Vandal fans, a black and gold drizzle of butterscotch, caramel, and chocolate. Make this sleek unique recipe the new holiday tradition.

- Brittany Gizinski and Renee Paul

Yield: 8 portions
Serving size: 3/4 cup
Oven: 350⁰F
Bake time total: About 35 minutes

Pecan Pie Bars
  • ½ cup butter, softened
  • ¼ cup sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1 cups firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecan pieces

  • 8 ounces cream cheese, softened
  • 1 ½ cups whipping cream
  • 1 cup powdered sugar
  • 8 ounces whipped topping
  • 1 ½ teaspoons vanilla extract
  • chocolate fudge ice cream topping
  • caramel ice cream topping


Pecan bar directions: Preheat oven to 350⁰F and grease the bottom of a 9-inch baking pan. In a medium bowl, beat together the butter, sugar and salt at medium speed with an electric mixer until creamy. Gradually add flour, beating well to combine. Press into the bottom of the greased baking pan. Bake for 15 minutes, or until crust outer edge is lightly golden. While crust is baking, whisk together eggs, brown sugar and vanilla in a large bowl until combined. Stir in pecans. Pour mixture over baked crust. Bake for another 18 minutes or until topping is set. Cool completely in pan.

Trifle directions: First, using an electric mixer with a whisk attachment, beat together the cream cheese, whipping cream, powdered sugar and vanilla in a large bowl. Mix until thickened, about 4 minutes. Prepare a 4-inch deep by 7-inch wide rounded glass serving dish by drizzling heated caramel and chocolate fudge on the bottom of the bowl, then spread a 1-1 1/2 inch layer of the cream mixture evenly on the bottom of the dish. Place the cooled pecan bar on top of the cream layer. Spread the rest of the cream mixture evenly over the pecan bar layer. Last, top it off with a blanket of whipped topping. Drizzle with caramel and chocolate fudge.

Created by Julie Baldwin and Mackenzie Ferrante

Popped Quinoa Topping
  • 1 1/2 cup quinoa, cooked
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Clove
  • 5 Tbsp. Butter

Honey Poached Pears
  • 4 medium Bartlett pears
  • ½ cup Orange juice
  • ½ cup Honey
  • 2 Star anise
  • 3-4 Cardamom pods
  • Water (enough to cover the pears), roughly 1 ¾ - 2 cups

Vanilla Crème Anglaise
  • ½ c whole milk
  • ½ c Heavy whipping cream
  • 3 large egg yolks
  • 3 Tbsp. granulated white sugar
  • 2 cardamom pods (2 tsp ground cardamom can be substituted)
  • 1 vanilla bean, split and seeds scraped (1 tsp vanilla extract can be substituted)
  • 1 Star Anise (1tsp seeds can be substituted)
  • 2 Tbsp. fresh squeezed lemon juice

For the Popped Quinoa Topping:
Quinoa should be prepared in advance according to the package directions. Once quinoa is cooled, measure out 1 ½ cups. Mix brown sugar and spices together and set aside. Melt butter in a heavy-bottomed frying pan. Add the brown sugar mixture to the butter and stir to incorporate. Add the quinoa to the butter mixture. Cook on medium-low for approximately 5 minutes. Stir and let crisp for another 5 minutes. The quinoa should begin to darken and “pop”. Once the quinoa is sufficiently crispy (approximately 10 minutes), remove from heat, spread out on a paper-towel lined baking sheet to cool. (Can be made in advance and kept in an airtight container in the fridge.)

For the Honey Poached Pears:
While the quinoa is cooling, peel, halve, and core the pears. In a large saucepan (large enough to fit all the pears in a single layer) mix the honey, orange juice, and spices. Set in the pears and fill with water to just cover. Turn the stove to high heat and bring to a boil. Once boiling, reduce to a simmer and cover with a piece of parchment. Let simmer until the pears are tender (can be easily pierced with a fork), approximately 25 minutes. Remove the pears and place in a container to cool. Reduce the remaining liquid for another 20 minutes until thickened. Pour over the pears and refrigerate overnight.

For the Vanilla Crème Anglaise:
In a small mixing bowl, place yolks and sugar and stir to incorporate. In a small saucepan combine milk, heavy whipping cream, vanilla, cardamom, and anise. Heat milk mixture over low heat (do not allow to boil). Once milk is heated through pour a small amount (1-2 tablespoons) into the egg mixture while stirring. Once incorporated, pour another small amount and incorporate. Once egg mixture has heated without scrambling the eggs, pour the remainder of the milk mixture into the egg mixture and stir. Return the mixture to the small saucepan over low heat. Stir continually for 5 minutes or until mixture thickens and can coat the back of a spoon. Make sure to not allow mixture to boil or it will turn to scrambled eggs. Once the sauce has thickened, remove from heat and strain through a fine mesh strainer to remove seeds and pods. Refrigerate overnight. Immediately before service, stir in fresh lemon juice.

To Assemble:
Pour 2-3 tablespoons of sauce onto a small plate. Remove pear half from liquid and slice thinly. Fan pear out over sauce and top with quinoa. Add a mint sprig for color if desired. Can be served chilled or at room temperature and plated to your desire!

This easy to prepare dish is a wonderful addition to your Thanksgiving table! The silky smooth pumpkin that rests on a crunchy chocolate and graham cracker crust is sure to delight all Vandal fans. Guests will love the gold pumpkin filling and the chocolate crust black accent color. You will take comfort in knowing that all these ingredients are likely to be found in your pantry. Spend less time in the kitchen and more time with your fellow Vandal friends and family.

- Robin Cobb and Lauren Smith

Yield: 24
Portion: 2x2 inch bars
Oven: 350˚F
Bake: 1 hour

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 2 8-ounce packages of cream cheese softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 3 tablespoons butter


  1. Preheat oven to 350 degrees F. Lightly grease a 9x9 inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/3 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into the bottom of the prepared baking pan; set aside.
  2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with a mixer until smooth. Add eggs, one at a time, beating just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt until combined. Remove 1 cup of the mixture.
  3. In a microwaveable bowl, combine 1 cup chocolate chips and 3 tablespoons of butter. Microwave for 20 seconds, stir, and then microwave for another 20 seconds. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
  4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake 45 minutes more or until filling is puffed and center is set
  5. Optional: Drizzle chocolate over-top.

Our Sweet Vandal Pumpkin Pie consists of a golden crust containing pecans, almonds, and raisins; what a tasty combination! A blend of pumpkin puree, banana, and oat flour becomes a delightful filling, which is topped with a blackberry sauce. This pie all comes together to represent our Vandal Pride! Our Sweet Vandal Pumpkin Pie requires no baking, therefore there is no fighting over oven usage! This dessert is gluten-free, dairy-free, and refined sugar-free. The delicious Sweet Vandal Pumpkin Pie will accommodate all of your Vandal friends.

- Cierra Neiwert and Maranda Helland

Yield: 8 Portions (1 small triangular slice)
Prep time: 25 minutes
Refrigerate at least one hour before serving

  • ½ cup Almonds (whole, raw)
  • ¾ cup Pecans (whole, raw)
  • 1 cup raisins
  • 1 15 oz. can of pumpkin puree
  • 2 bananas (ripe)
  • ½ cup gluten-free oat flour (or ground quick oats)
  • ½ tsp. pumpkin pie spice
  • 1 cup fresh or frozen blackberries
  • 1 Tbs. of grated coconut (optional)

If using frozen blackberries, take out of the freezer to allow time to thaw while preparing pie.

In a food processor or blender combine almonds, pecans, and raisins. Blend to a coarse meal that can be formed (about 2-3 minutes). Press into a spring-form pan (8-inch pan). If preparing oat flour at home, in a blender grind oats into flour. Add bananas and pumpkin pie spice and puree. In a small mixing bowl, add oat/banana/spice mixture and fold in pumpkin puree. Spoon filling onto the crust. Mash the blackberries until they forms a thick sauce. Gently apply a thin layer on the top of the filling. Allow at least an hour for the pie to set in the refrigerator before serving. Remove the ring of the spring form pan before serving.

Russian Cream with a Mango/Orange Puree Topped with Fresh Blackberries

This is a very versatile recipe that can be modified for any occasion. The possibilities are endless. This delicious cream can be mixed with a fruit puree or sauce, with fresh sliced fruit or stand alone. The creamy taste is sure to soothe your after-dinner sweet tooth!

- Kacey Brunner and Shae Carson

Yield: 12 servings

  • 1/3 cup sugar
  • 1 Tbsp. unflavored gelatin
  • 1/2 cup water
  • 1 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1 1/2 cups non-fat, plain Greek yogurt
  • 1 lb. frozen mango
  • 2 1/2 Tbsp. orange juice
  • 3 1/2 Tbsp. sugar
  • 1 pint blackberries

Make the Russian Cream
  1. Prepare the cream by blending the sugar and gelatin together thoroughly
  2. Add water to the mixture in a small pot.
  3. Let stand for 5 minutes.
  4. Cook the mixture until it is boiling making sure to stir constantly.
  5. Turn off the heat and add the heavy whipping cream.
  6. Mix the vanilla and yogurt together separately.
  7. Gradually add the yogurt mixture to the cream.
  8. Pour the new cream mixture into a 12 spot cupcake tray.
  9. Cover and refrigerate for 4 hours.

Make the Topping
  1. Prepare the puree by thawing the frozen mango and chopping it finely. Use a food processor if available.
  2. Combine the mango, orange juice, and sugar together in a pot.
  3. Cook over medium heat until thick.
  4. Allow to cool completely.
  5. Remove the creams from the cupcake tray with a spatula.
  6. Pour the cooled puree over the creams.
  7. Top with 1-2 fresh blackberries depending on size.

To commemorate the University of Idaho’s 125th Anniversary we chose to have fun with this dessert and place it in a martini glass to salute the universities success. Toast de Vandals is a fun play on words to incorporate French toast in our dessert and toast the university’s success.

Our inspiration for the use of French toast was to take what is traditionally a breakfast item and breathe new life into it in the form of croutons and a base for our dessert.

Usually presented with savory foods at Thanksgiving, we chose to take the cranberries and make a well-balanced ginger cranberry chutney. The acidity of the chutney compliments the sweetness of the overall dessert and lends a splash of vibrant color.

The caramelized baked pears contribute additional texture and provide a golden hue which reflects Vandal colors.

The recipe is inexpensive, easy to adapt, simple to prepare and fun to serve at any gathering. Most importantly, it is delicious!

- Lenna Ahlers and Echo Heiman

Yield: 8
Portion: Approximately 1 ½ cup
Oven: 375 degrees F
Bake: 30 minutes

  • 1 cup water
  • ½ cup + 2 Tbsp. granulated sugar
  • ½ tsp. salt
  • Zest of 1 orange
  • 2 Tbsp. Fresh Orange Juice
  • ¼ cup chopped crystalized ginger
  • 4 cups (1- 10oz bag) fresh cranberries or frozen
  • Cornstarch for thickening, if desired
  • 2 Tbsp. unsalted butter
  • 2 Bosc Pears, halved and cored
  • ½ cup whipping cream
  • ½ loaf of French bread croutons (create using sliced 1- inch thick bread and French toast batter of choice, cut into chunks)


1. Grease a 9-inch baking dish with 1 Tbsp. of butter. Sprinkle 1 Tbsp. of sugar over the greased baking dish. Wash and slice pears in half (lengthwise). Place the pears in the baking dish, face down. Rub 1 Tbsp. of butter over the pear halves (skin side up) thoroughly. Then sprinkle another 1 Tbsp. of sugar over the pears evenly. Bake for 10 minutes and start cranberry chutney.
2. Combine in a sauce pan; water, ½ cup sugar and ½ tsp. of salt and bring to boil over medium-high heat. Stir in 2 Tbsp. orange juice, crystalized ginger and cranberries. Reduce to simmer, stirring occasionally until cranberries pop and liquid thickens slightly, about 10 minutes. *If using frozen cranberries; reduce water to ¾ cup or add thickener (cornstarch). Remove cranberry chutney from heat and set aside to cool slightly.
3. Remove pears from oven and let cool slightly. Then slice the pears lengthwise again in ½ giving you 8 nice size portions (slices.)
4. Divide warm French toast croutons into 8 portions and top with 1 small scoop of vanilla ice cream, 1 pear slice and finish with cranberry chutney. Serve and enjoy!

For the muffins:

  • 12 muffin cups
  • 3 cups blackberries
  • 2 lemons
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/8 cups sugar
  • 2 large eggs
  • 1/2 cup coconut oil
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract

For the streusel topping:

  • 3 Tbsp. sugar
  • 3 Tbsp. packed brown sugar
  • 1/2 cup all-purpose flour
  • 5 Tbsp. melted coconut oil

For the muffins:

  1. Preheat oven to 425°F and adjust oven rack to the upper-middle position.
  2. Place muffin cups in muffin tin and set aside.
  3. Measure out 3 cups of blackberries. Cut larger berries in half using a chef’s knife.
  4. Zest two lemons into a small bowl. Set aside 1 tablespoon of lemon zest for a garnish.
  5. Squeeze the juice from one lemon into another bowl and set aside.
  6. In a large bowl, whisk together flour, baking powder, and salt.
  7. In a medium bowl, whisk sugar and eggs together until homogenous and thick. Slowly add melted coconut oil and whisk until combined. Whisk in buttermilk, vanilla extract, lemon zest, and lemon juice.
  8. Fold egg mixture and blackberries into flour mixture using a rubber spatula. The batter will appear lumpy with a few dry spots. Take caution not to overmix.
  9. Using an ice cream scoop, portion batter into muffin cups. The batter should fill the cups and mound slightly.
  10. Apply streusel topping to each muffin.
  11. Place full muffin tin in oven and bake until muffins are golden brown or until a toothpick can be inserted and removed with only a few crumbs attached (17-19 minutes)
  12. Allow muffins to cool in tin for 5 minutes before transferring muffins to a wire rack for an additional 5 minutes of cooling.
  13. Garnish with remaining lemon zest and serve.

For the streusel topping:

  1. In a small bowl, combine sugar, brown sugar, and flour.
  2. Add melted coconut oil and toss with fork until mixture is evenly moistened. Mixture will form pea-sized pieces throughout.

Contact Us

Physical Address:
University Advancement Annex
619 Nez Perce Drive
Moscow, ID

Phone: 208-885-5334

Mailing Address:
875 Perimeter Dr.
MS 3201
Moscow, ID